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I think the best thing about it is when you do something that used to trigger a headache -- like, for me, going out in the sun without my sunglasses -- and then remembering that it isn't going to hurt I appreciate everything so much more because of it!! I would never say I'm glad I had such awful migraines for so long, but I will never take not being in pain for granted. Thinking of going to the beach this summer! So glad the gluten free diet worked for you, I wish more people knew about all the good it can do!

For me the nausea turned out to be low blood sugar. I think it was withdrawal/body in starvation mode/"ohmygodwhereismygluten." I think our bodies are trying to make us eat gluten because that's what you're used to and a lot of people do have some form of withdrawal. I was actually hungry all the time PRE-gluten free diet and had vitamin deficiencies, after a few weeks on the diet I'm eating a much more normal diet, by choice, rather than having to force myself to wait for the next meal. Things get better all the time. I'm sure they will for you, too.

I would guess that going gluten free might make other food intolerances more pronounced. You might cut out the soy for awhile and see if it helps or try an elimination diet and see what is bothering your stomach. I get really really bad pressure/cramping when I accidentally CC myself so you might need to look at your food prep processes more closely (or those of the people around you). I don't eat out at all anymore except for occasionally at Pinkberry of PF Chang's because I have gotten glutened absolutely everywhere else I have tried, even at the coffee shop (how hard is it to get a gluten free cup of coffee, anyway? My guess is they touched the baked goods or had crumbs on their hands, etc, when they changed the filter--their coffee containters are RIGHT next to the baked goods display, and I've often seen open coffee cake and muffins near them). I know it's difficult when you're out of town. You will probably feel better when you are back home and more in control of your diet. Chipotle was making me sick by putting the rice on the tortillas with the spoon, tapping the spoon on the tortilla, and putting it back in the rice. Changing gloves won't fix that. I guess I've just gotten to the point where I don't trust anyone with my food... but it has paid off. My CC issues have been close to non-existent since I've been making my own stuff.

Just to update, I have had exactly ONE headache since I started my gluten free diet (post-withdrawal, at least,) that interrupted my day-to-day activities. I was getting them several times each week before I went gluten free. Other neurological issues have also improved, but by far the most significant change is the lack of migraines. It is liberating!!

Yeah, sometimes our bodies don't really know what's good for them, so we have to just show them who's boss. And it doesn't always feel very good
I hope you start feeling better soon. It will get easier. <3

Lots of people also react badly to soy... and some have also developed problems with corn, potatoes, etc. Look up some of the forum posts on "leaky gut." If you are still having problems, try cutting out some of the more common offenders, it might help.
And CC is very very common in restaurants, especially those that are not aware of how very careful you have to be. Is there baking going on in the same room, which could cause flour to settle in the lettuce bin? Do they prepare sandwiches nearby, and get crumbs in the lettuce? Your salad could also have been mixed in a bowl that had previously had croutons in it. The biggest lesson is that it isn't about what's in the food, it's about where and how it's prepared. I glutened myself with some mango sorbet not long ago, it is hand-made with only mango puree and sugar syrup. I was told it was made separately from the baked goods, in a different area entirely--what could happen? Worst glutening I've had up until now. People just don't know. The best thing you can do is protect yourself. Unfortunately, gluten intolerance/Celiacs isn't understood by most people, so you have to be your own advocate and make your own decisions (and usually your own food) accordingly.
I went to the coffee shop and got myself a really pretty mug at the beginning of my diet. I hand-wash it so gluten-y residue doesn't stick to it in the dish washer. It looks different from the rest of the mugs in the house, and everyone knows it is designated "gluten free."
By the way, make sure to check your herbal teas if you have any, many of the flavored teas contain gluten. You've probably already done that, but I thought I'd mention it.

You can line the shelves with shelf paper to prevent wheat residue from getting on the packages. Doesn't sound like a big deal, and sometimes it isn't, but take a box of gluten free crackers out, get crumbs on your hands, then touch the crackers = possible cross contamination. Also remind your roommate of things like, if you have an ice maker, don't touch wheat stuff and then stick hands in the ice pool, or get your own ice trays. Same with peanut butter and butter, you will probably need your own containers since these things tend to get crumbs in them.

I agree that he should see a doctor. Over time, the body develops a dependance. I don't know how long / how much he has been drinking, but in some cases it is dangerous to detox at home--he should definitely get a medical opinion (even if it is determined "safe" for him to detox, you should be made aware of what to expect as far as withdrawal symptoms). Both of you should seek support, such as AA meetings and/or counseling. Alcoholism can affect more than just the people who drink, both in terms of emotional impact, and the way to deal with the recovery and the changes in lifestyle, as well as relapse (if it happens).
About the sleep, you could ask his doctor about melatonin (a natural hormone that helps you feel sleepy,) or something like Simply Sleep, which has the same active ingredients as Benadryl (but is cheaper--haha.) I would be very wary of prescription sleep aids, at least for now, since while trying to kick one addiction, it is very easy to become dependent on something else.
Good luck to you both, I hope things get better, and congratulations to him for deciding to take this step.

When I started the diet, I got one plastic cooking spoon and one cutting board and a separate strainer for pasta (imagine trying to scrub all the gluten off those--good luck!!) We have one pan that I make gluten free pasta with, and the skillet has become gluten free. I try to keep everything as separate as possible, including in the fridge, because I know some contamination WILL happen and the more I can cut down on it, the better. Sensitivities vary, but most people get more sensitive to the gluten when they haven't had any in awhile, a lot of people get sick from very, very low levels of gluten... my stomach went on a 3 day rampage recently and I don't even know what I ate, it couldn't have been that much, and I haven't even been on the diet that long. So the best thing to do is to develop good habits regarding cross-contamination so that if the day comes that even tiny amounts of gluten make you sick, you won't have to once again re-arrange your lifestyle--on top of the fact that gluten is making you sick when you consume it whether you feel it or not.
It seems overwhelming at first, but it does get easier.
Best of luck to you, and if you have more questions, feel free to ask.

I had a whole laundry list of seemingly random symptoms, all being treated as separate conditions, all unsuccessfully, until I got a new doctor who suggested I try the gluten free diet. So far I haven't found any other food issues besides gluten, but having been gluten free for a bit now I can say for sure that gluten was a BIG part of the problem. I saw major improvement in conditions that doctors had been unable to do anything about for years -- migraines, almost-narcolepsy, and my skin hasn't broken out except when I accidentally gluten myself, along with many more -- and from what I've read on the forum, there are just so many possible symptoms. Stopping the gluten is probably a very good place to start, even better if you can cut out dairy and soy. I hope you feel better very soon.

Thanks a lot for the reply, I'm feeling so much better all the time, it's really amazing! And my weight has started dropping off without much of anything being done to provoke it, just as you said, eating smaller portions and not feeling starving all the time. I still think I should start working out, for fitness sake though, not so much for extra weight loss... since that seems to be going just fine on its own. Hopefully this keeps going--I always thought I'd have to work my butt off (literally,) at least I'm getting a head start!!

Pick my brain any time.
I started to feel my energy level climbing after about 3 days. Of course I still felt kind of lousy from withdrawals and I thought it was the placebo effect, and maybe it was, but things have continued to improve at a pretty steady pace since I started the diet. I feel more "normal" all the time. I had another migraine this weekend, from rain, and again was able to take some excedrin and it totally went away, I didn't even have to lie down. And I have been able to stay up until 12:30 or 1 am and still get to work and be fine the next day... before I would have to be in bed at 10:30 (and that was pushing it) or I wouldn't be able to get up, and I'd feel like I needed a nap all day. All in all it's a MAJOR improvement, and it has only been about 6 weeks.
Definitely feeling optimistic.

Hey, I've totally been there. I felt like I was living in a haze that was getting thicker, the migraines were getting worse, and nobody seemed to have any answers. I wasn't that hopeful about the diet honestly, I hoped I would absorb my medicines better, but I had no idea it would have such an awesome effect and fix so many things. Your symptoms sound a lot like mine did. It is so frustrating. But the two weeks will go by faster than you think, and the more days that go by, the better you will feel (hopefully). Keep me posted!!

Unfortunately the FDA doesn't define "gluten free," which causes two problems : gluten can be considered a "natural flavor" or a thickener or any number of other things, and they don't have to declare it on the label (I'm still shocked that Mrs. Butterworth's syrup has gluten in it). Also, products that contain no gluten are not always labeled "gluten free" because according to the FDA, there's no such thing (not holding my breath for that to change any time soon). Google is usually pretty reliable. Type in "planters cashews gluten free" and it will usually link to a site here or on another celiac website where people post responses they've gotten from companies. If you don't find one, e-mail is usually available, or calling works if you need an immediate answer. Just know that if you call you may have to have a product number handy.
When you do enough google searches you will learn which brands label gluten. I have read that Giant brand always declares gluten, and I've seen it, so I believe it. Lots of other companies like General Mills and ConAgra have lists, and so do Wegmans and Trader Joe's, of all their items that they know to be gluten free. Be careful about package sizes, as well--something that is gluten free in one size might not be safe in others, as the other sizes might be packaged in a different plant.
It's a lot to take in, but I'm sure you'll learn quickly--being sick and finding a possible solution are GREAT motivators. Don't worry if you make a few mistakes, that's part of the process. I hope you start feeling better soon!

I always check brand names to make sure they're not processed with wheat, too... never know what the peanuts might have touched before getting squished @.@ --not that I know anyone who's had a problem with it, I just check EVERYTHING. Also found out a lot of peanut butter has added trans fat and other things. I couldn't bring myself to buy it once I KNEW what was in it

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Celiac.com was founded in 1995 by Scott Adams, author of Cereal Killers, founder and publisher of Journal of Gluten Sensitivity, and founder of The Gluten-Free Mall, who had a single goal for the site: To help as many people as possible with celiac disease get diagnosed and living a happy, healthy gluten-free life!